Classic Greek Salad (Horiatiki Salata)

4.89 from 9 votes

Classic Greek Salad (Horiatiki Salata)

Juicy and crisp summer vegetables, creamy feta cheese, Kalamata olives, extra virgin olive oil, and Kalamata olives are all you need to make a traditional Greek salad!

Prep Time10

Total Time10

Course: Appetizer, Salad

Cuisine: Greek

Keyword: Keto, lunch, salad

Servings: salad bowl

Calories: 1133kcal

Ingredients

2 medium sized ripe tomatoes (about 350-400 grams)
1 small cucumber (about 160 grams)
½ small red onion (about 50 grams)
¼ green bell pepper (about 50 grams)
140 grams (5 ounces) Greek feta cheese (a big piece)
8-10 Greek Kalamata olives
5 tablespoons extra virgin olive oil
1 teaspoon dried oregano
coarse or fine, unrefined sea salt
Optional: a few drops of red wine vinegar

Instructions

Cut the tomatoes in half, remove the stems and the bottom. If the tomatoes are small, cut them into thick, chunky slices. If they're larger, cut each half into 4-6 square pieces. Add to a deep plate or a wide soup plate.
Slice the cucumber in half. Cut into chunky pieces and add on top of the tomatoes. Note: You can peel the skin completely or leave all of it, or some of it on for extra crunch.
Thinly slice the onion and pepper and toss them on top.
Top with the feta cheese.
Toss the olives all around. Season the salad with sea salt.
Drizzle with the extra virgin olive oil.
Sprinkle with the dried oregano.
Serve right away or let the Greek salad sit either in the fridge or at room temperature for half an hour before serving.

Notes

Most calories come from the olive oil, which contains 119 kcal per tablespoon. If you wish to cut down on calories, use less olive oil.

Nutrition